Venison, or deer meat, is a lean meat that can be used to make jerky. When making jerky, it's important to trim away any visible fat, and venison's low fat content makes this process easier than it would be with beef or pork. Jerky sticks are a convenient snack for camping, hiking or anytime when you need a quick protein-filled snack and are too busy to sit down for a meal.
Things You'll Need
- 2 lbs. venison
- 1/4 cup soy sauce
- 1 tbsp. Worcestershire sauce
- 1/4 tsp. black pepper
- 1/4 tsp. garlic powder
- 1/2 tsp. onion powder
- Shallow bowl
- Paper towels
- Food dehydrator
- Baking sheet
- Airtight container
Slice the venison approximately 1/4 inch thick with a sharp knife. Cut these slices into sticks about twice as large as you would like the finished snack sticks to be because the venison will shrink as it dries.
Mix 1/4 cup soy sauce, 1 tbsp. Worcestershire sauce, 1/4 tsp. black pepper, 1/4 tsp. garlic salt and 1/2 tsp. onion powder in a shallow bowl or pan.
Place the sliced venison in the bowl with the marinade. Refrigerate the venison in the marinade overnight.
Remove the venison from the marinade. Drain the venison on paper towels to remove the excess marinade.
Place the venison in a food dehydrator. Dry for at least three hours or up to 24 hours depending on your specific food dehydrator. The venison is finished drying when a piece cracks but does not break when it is bent.
Bake the venison at 275 F for 10 minutes on a baking sheet. This will kill any bacteria on the venison and prevent food-borne illnesses.
Store the venison snack sticks in an airtight container or Ziploc bag. The jerky will stay fresh stored at room temperature for approximately two weeks.
Tips & Warnings
- Cut the venison while it is partially frozen to make cutting easier.
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